High Altitude Recipes

Ive recently moved to a town that is 4200 ft in atltitude. I have heard that you need to adjust your recipes and baking temps accorningly.Does anyone know anything about this? Would appreciate the help!!Thanks!!!

*sometimes more, it helps to know what your batter consistency should be

All of this becomes habit after a while and you find yourself just automatically making the adjustments in your head as you read a recipe.

It also helps to separate your eggs; beat the whites to soft peaks; fold them into the batter at the end.

I've found that some recipes simply don't work at high altitude no matter what you do.

I bake at a slightly lower temp (325) for a slightly shorter time. If a recipe says 35-40 minutes, I start checking at 25 minutes. FYI, I know some people disagree with this advice but it works for me so I keep on suggesting it to people who are having trouble with high altitude baking.